Ultra Crisp Gingerbread Cookies 🎄 gluten free & keto

Ultra crisp, beautifully spiced, and ideal to dunk in milk! Not much is lost (if at all!) in these ultra special gluten free and keto gingerbread cookies!

Gluten free & keto gingerbread cookies with milk
Gluten Free & Keto Gingerbread Cookies

Gluten Free & Keto Gingerbread Cookies

A True Holiday Special!

Just like our snickerdoodle cookies, these gingerbread cookies translate outstandingly well into their gluten free and low carb counterparts. 

Making them some truly special cookies to indulge in over the holidays and Christmas! 

Plus: 1g net carbs a pop. Doesn’t get much better than that!

Cutting out mini keto gingerbread cookies
Gluten Free & Keto Gingerbread Cookies

The Gingerbread Spices

Gingerbread spices can vary a bit from recipe to recipe (and you can adjust a bit to taste!). These guys are dominantly ginger and cinnamon, with highlights of cloves and nutmeg (freshly ground preferably) and a touch of freshly ground black pepper to round everything up.

Ultra Crisp

These gingerbread cookies are truly nice and crisp! Just be sure to not leave the dough too thick, and bake until fully golden.

Having said that, if you’re on the other band and prefer your gingerbread cookies soft, simply make them thicker and bake until just set. You’ll get a nice crisp edge with a soft center.

Whatever you decide, keep in mind that sugar alcohols take a while to crisp up (so give your cookies a few hours!).

Also, if they didn’t get quite so snappy on the first round, feel free to allow them to cool down and pop them back in the oven for 5 mins. Think Italian biscotti!

Low carb & keto gingerbread men cutouts
Gluten Free & Keto Gingerbread Cookies

The Deets

The one indispensable thing, is that the dough be thoroughly chilled before baking. Why? The butter in the dough has to have solidified once again before you can roll it out and cut it up. That way, it won’t stick and the shapes will come just right. Plus, you want to give the spices time to permeate through the dough in order to get super nice and fragrant cookies.

So, if possible, allow the dough to rest in the fridge overnight. Though 3 hours would do as well if in a pickle.

Decorating keto gingerbread cookies with icing
Gluten Free & Keto Gingerbread Cookies
Gluten Free & Keto Gingerbread Cookies 🍪 #ketocookies #lowcarbcookies
Gluten Free & Keto Gingerbread Cookies 🍪 #ketocookies #lowcarbcookies

The Flours

Gingerbread cookies are traditionally a wheat cookie. To make them gluten free and keto, I found that super fine almond flour did a killer job (solo!). Add a touch of xanthan gum, and we’re golden.

In terms of brands, for the almond either Anthony’s or WellBees work great. Both are super fine grinds.

Note also that I add a bit more baking soda than is customary (1/2 teaspoon rather than 1/4 or even nil). Reason being, that the slight bigger rise helps aerate the almond flour and get a better texture.

The Sweetener

This recipe works best with erythritol, without a doubt. Not only is it roughly 1-to-1 in sweetness to sugar (and the volume is important here), but it lends a very similar crunch and chew. No other sweetener does that.

Also note that adding a teaspoon or two of blackstrap molasses adds a tonne of umami and improves browning.

Keep in mind that blackstrap molasses is considered a low glycemic sugar. One teaspoon (7g) adds 5g net carbs, so just 0.2g net carbs a cookie (i.e. 1/4th the sugar of a strawberry!). But carbs aside, it’s also known to be a nutritional powerhouse rich in vital vitamins and minerals; such as iron, calcium, magnesium, vitamin B6, and selenium.

Fun fact: Molasses contain high amounts of chromium, which has been studied to increase glucose tolerance levels.

But if it’s still not your thing, just do a brown sugar sub (such as Lakanto Golden!)! 

Freshly baked gluten free & keto gingerbread cookies
Gluten Free & Keto Gingerbread Cookies
Decorated keto gingerbread men with icing and a glass of milk
Gluten Free & Keto Gingerbread Cookies
Dunking a keto gingerbread man in milk
Gluten Free & Keto Gingerbread Cookies

Gluten Free & Keto Gingerbread Cookies 🍪 #ketocookies #lowcarbcookies

Gluten Free & Keto Gingerbread Cookies

Course: Cookies, Dessert
Cuisine: American, European
Keyword: gluten free, grain free, keto, low carb
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 24 cookies
Calories: 73 kcal

Ultra crisp, beautifully spiced, and ideal to dunk in milk! Not much is lost (if at all!) in these ultra special gluten free and keto gingerbread cookies!

Oh, and if baking with cups rather than grams is your thing, just click on US Cups for an instant conversion.

Print

Ingredients

Instructions

  1. Add almond flour, xanthan gum, salt, baking soda, and spices to a medium bowl. Whisk until thoroughly combined and set aside.

  2. Cream butter in a large bowl with an electric mixer, 1-2 minutes. Add in sweetener and molasses (optional), and continue to cream until light and fluffy (8-10 minutes). 

  3. Add in egg, mixing until just incorporated. The mixture will appear slightly 'broken' (i.e. not thoroughly smooth). 

  4. With your mixer on low, add in half of your flour mixture- mixing until just incorporated. Mix in the rest. Wrap cookie dough with cling film (saran wrap) and refrigerate overnight (much preferred). But if in a pickle, 3 hours will do.

  5. Preheat oven to 350°F/180°C and line a baking tray with parchment paper or a baking mat.

  6. Roll out the dough between two pieces of parchment paper and cutout the shapes. Note that the thickness will determine much of the texture: thinner cookies will be much crispier, while a thick dough (particularly if under-baked) will yield a softer one. Place shaped cookies on the prepared baking tray and place in the freezer for 10 minutes prior to baking.

  7. Bake for 10-20 minutes, until fully golden. Note that I found baking time varies a lot here, depending on thickness and size of the cookies. So just keep an eye out for them, and note that if you like them crisp you'll want to push the baking time as much as possible (until deep golden). 

  8. Allow to cool for ten minutes before transferring to a cooling rack. Allow to cool completely, as they'll continue to crunch up (can take a few hours). Store in an airtight container for up to 5 days. 

  9. Note that these keto gingerbread cookies are even better the next day, after the spices have had some time to mingle. And also (for some inexplicable reason), the sweetness also intensifies the day after. 

Recipe Notes

*If you prefer your cookies on the sweeter side (and not doing any icing), feel free to up the sweetener to 1/2-2/3 cup. And Please see section on Sweeteners for deets and possible substitution. 

The shaped dough can be frozen for up to 3 months, and they can be baked straight from the freezer (adding 2-3 minutes more to the baking time).

Please note that nutrition facts were estimated with the touch of molasses.

Nutrition Facts
Gluten Free & Keto Gingerbread Cookies
Amount Per Serving (1 gingerbread man (or lady!))
Calories 73 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 2g 10%
Cholesterol 14mg 5%
Sodium 97mg 4%
Potassium 6.7mg 0%
Total Carbohydrates 2g 1%
Dietary Fiber 1g 4%
Sugars 0.5g
Protein 2g 4%
Vitamin A 2.3%
Calcium 2.7%
Iron 2.5%
* Percent Daily Values are based on a 2000 calorie diet.

What’s Trending! 🏆

Share the yummy-ness! 📷💨

If you made this recipe (or got a question!), be sure to simply comment below!

And do share your photo with your favorite Facebook group or tag @gnomgnom.yum on Instagram (I love seeing them all!!)

For The Holidaze!

60 comments

  1. Jen Anderson says:

    I need an icing recipe for these! I want to try making a gingerbread house using this recipe and I need “glue.” haha I’ve made the cookies several times and they’re amazing!

    • Paola says:

      Oh darling Jen I’m also working on an icing that glues 😂! To decorate these I simply mixed some powdered xylitol with a tiny bit of water (and raspberry juice etc to give some natural color)… but it doesn’t quite ‘glue’ like with sugar

  2. Cat says:

    If you do roll the dough into balls (and roll the balls in classic Lakanto monkfruit sweetener :), flatten the balls a bit and DON’T freeze for 10 minutes prior to baking. I did freeze the first batch for 10 minutes and they didn’t spread at all. The second batch I did like the snickerdoodles, baked them without putting them in the freezer and I ended up with what I was aiming for, ginger snap cookies! Those have been a Christmas tradition in our family for ages and I was soooo happy to find a keto version of them!!!!! I did chill the dough in the fridge overnight to develop all the flavors, which is recommended for any ginger cookie recipe. For flattening the dough balls you can wrap a piece of parchment paper over the bottom of a glass and secure it in place with a rubber band then gentle press the dough balls with the bottom of the glass. Works a charm 😉

  3. Mir says:

    Can I just separate into balls and press into circles like peanut butter cookies. Or just roll out the balls into circles rather than fuss with cut outs?

    • cheryl McLouth says:

      that’s how I did them too think i would cut the salt in half next time .I felt that they were a tad salty

  4. Jamiy says:

    Have you made these with real sugar? I’m curious because I would like to make these for my son who only needs them to be gluten free, not keto friendly.

    • Paola says:

      Yup! I was paleo before keto (and I bake regularly with coconut and cane sugar for friends who are gf and not keto)… ahem, they do come out better 😉 (sugar alcohols aim to imitate sugar, so you’ll find that every recipe on the site will have better rise, color and texture with actual sugar) xo!

    • Paola says:

      Test sugar quantities though, as the lower range is generally for peeps on keto who become more sensitive to sweetness

  5. Mir says:

    Hi love your recipes. My non-keto husband keeps stealing my stash when I bake your recipes!! One question on this one: can I just separate the dough into balls and either press or roll into circles rather than fuss with cutouts?

  6. Wendy Campbell says:

    Hello. I am trying to cut out shapes but the dough is waaaaay too soft and buttery – so my cookie cutout shapes cannot be moved form the parchment without being smudged in and broken !?? Any suggestions on why i am unable to work with this dough?? Has any one else had this problem,?

    • Paola says:

      How long did you chill it for Wendy? Once the butter is thoroughly chilled it goes back to its solid state so it becomes maneagable to do cutouts etc.

  7. Gila says:

    Yes–your photography is the best I have seen anywhere!

    Hi Paola! could we use coconut oil to make it dairy free? Can’t wait to try this…

  8. Kitty says:

    HI there,

    could we use powdered Stevia rather than the sweeteners you recommend? we live out in the country, and I want to make them today!

    • Nivasha says:

      Hi, I’m from Australia and Stevia is basically Erythritol! Should work the same. I buy a brand called Natvia from my local supermarket. I usually powder it myself in a coffee and spoce grinder but might not for this recipe.

      • Michelle says:

        No, I’m sorry. Stevia is not “basically erythritol.” Not even close.

        Stevia is a plant named Stevia rebaudiana. Erythritol is corn-based; it is made from fermenting corn byproduct. By itself, stevia it is approximately 40 times sweeter than sugar, whereas erythritol is considered 80% as sweet. However, powdered stevia can be 200-300 (!!!) times sweeter than sugar. Stevia is never, ever a 1:1 replacement for sugar.

        Oh, and finally, stevia (especially in baking) is known to have a very bitter aftertaste. When baking, it should always be combined with another sweetener such as erythritol, monkfruit, or xylitol.

  9. Janet Swickard says:

    I’d love to try this recipe, but I am severely allergic to tree nuts! Could I use coconut flour? If so do you know the amount I would need? Still Fairly new to baking while on keto. I also don’t want to use any artificial sweeteners, could I use raw honey?

    • Paola says:

      Hi Janet! Unfortunately you need a nut flour here to yield crisp cookies (coconut yields mushy and wet ones). For a nut sub I would try sunflower seed flour though (many readers use it throughout the recipes).

      Also, keep in mind that erythritol is in fact a natural sweetener. Unfortunately raw honey would spike your insulin and is very likely kick you out of ketosis. Hope this helps xo!

      • Janet Swickard says:

        Thanks for the prompt response. Too bad I’ll just have to forgo sweets. Is there another name for erythritoland where does it come from? Also, would I have to order it?
        Janet

        • Michelle Kellogg says:

          Erythritol is a corn byproduct… made by fermenting corn. It’s a wholly natural sugar substitute (aka sugar alcohol) with an extremely low glycemic index (lower than xylitol). Sugar alcohols are NOT to be confused with artificial sweeteners.

          While sugar alcohols do contain fewer calories than sugar, they occur naturally in plants, like fruits and vegetables.

          In the case of sugar alcohols (also known as polyols), part of their structure resembles sugar and part resembles alcohol. However, there is no ethanol in sugar alcohols, so it is not the same thing as alcoholic beverages.3

          Sugar alcohols, like malitol, sorbitol and xylitol, are often used as sugar substitutes because they provide a sweet taste that does not raise blood sugar to the degree that sucrose does. This is because they convert to glucose more slowly in your body and do not require much insulin to metabolize. Erythritol is the easiest of all sugar alcohols to digest; more than 90% of erythritol is absorbed in the small intestine, so minimal amounts reach the colon where other sugar alcohols end up causing diarrhea and other symptoms.

          The only downsides to erythritol (in my mind) is that it’s pricier than its counterparts and pure erythritol tends to have a cooling effect (similar to menthol) when consumed. An erythritol/stevia blend (such as Pyure) or erythritol/oligosaccharide blend (such as Swerve) minimizes the cooling effect.

  10. Linda says:

    Hi Paola,

    I’m working on a keto substitute for Carr’s lemon ginger cremes and I was wondering if I could use yacon syrup in place of the molasses and if so, would you happen to know the ratio for exchange? Also, if I use sukrin gold, do I also need to add the molasses/yacon syrup or is it one or the other?

    Thanks!,
    Linda

    • Paola says:

      Hi Linda, in all honesty I’ve never baked with yacon syrup so I’m not sure about it’s taste and how different it is from molasses. Just keep in mind that if you want super traditional gingerbread, you will want some molasses.

      Also regarding the sukrin gold, I recommend it as it as a sub as it was used by many readers over the Holidays and it seems to work perfectly. But guess what? It has malt extract, and as I have Celiacs I simply cannot ingest it. The website claims that it’s gluten free as the levels of gluten are below the threshold, but I still can’t risk it. So I cannot tell you first hand if it tastes ‘just’ like brown sugar. Many readers have claimed it does though! Hope this helps

      p.s. I’m a bit behind on emails and comments, but getting there! xo! Paola

      • Linda says:

        you ROCK and are incredibly responsive – I appreciate that you get back to us at all, let alone as quickly as you do.

        as a side note – I always check the option to be notified when there is a response to questions (and I have provided my email address correctly). I get the initial email that is generated when I post my question but I never get a notification when you’ve responded. sometimes I forget where I’ve posted my questions 🙂 but I really appreciate your timely and thoughtful responses.

        Wishing you a great weekend!

        regards,
        Linda

    • Paola says:

      Hi Rachel! I probably should’ve included that in the post! I just mixed some powdered sweetener with a little raspberry juice for the pink and ginger juice for the white (to keep it natural and give the frosting a little flavor). Hope this helps! xo Paola

      p.s. I heard from readers that if your kids are used to a sweeter taste, to do the 8-10 tablespoons of sweetener for the cookies to taste like traditional gingerbread. I think my tastebuds are a bit TOO keto now!

  11. Selena says:

    Your recipes never cease to amaze me! Why? Because they’re always some of the best versions I’ve ever had, keto or not! Take these gingerbread cookies, they compare to THE BEST ones I’ve had. How you do it? Who knows!! The ingredients are the same as in other keto blogs, but the results never compare!!

    I did use 10 tablespoons of sweetener though, as I wanted them as sweet as the original ones because non keto folk were also having them. You could probably push it to 12 tbs though. Funny thing is that at 10 tbs I found them too sweet for my new keto taste buds, but the rest found them quite perfect.

    THANK YOU for all your beautiful work! You make our keto journey a true WOE!

  12. Sophie van der Velden says:

    These were really great, and yes- particularly good a day after! I used sukrin gold in place of the swerve + molasses.

  13. Sara says:

    I couldn’t find xanthan gum at my grocery store and so went without. I was encouraged with the firmness of the dough after chilling overnight, but alas. I fought the dough to keep its cut shape while transferring to the baking sheet. Even highly chilled it was only about as firm as a run of the mill chocolate chip cookie dough. Also, these baked way faster than the recipe said. I ran to the oven to charred, thick gingerbread men after only 9 minutes- they had been in the freezer almost an hour previously after being cut. Not wanting to wrangle the soft dough into men again I caved and just baked rounds smooshed with a fork to finish my batch and they cooked in five minutes flat. I’m bummed because I was going to take these to a party tonight but all my men are singed. 😔 The rounds sure do taste yummy though!

    • Paola says:

      Hi Sara! I’m sorry the recipe didn’t work out as expected, unfortunately the xanthan gum cannot be skipped here. You see, it is a gluten replacer and without it you cookies will be VERY fragile!

      Other than that, as stated in the recipe, baking times will vary A LOT depending on the thickness and size (and probably your oven too!) and it is advisable to keep an eye out for them.

      xo! Paola

      • Sara says:

        Thanks Paola!
        It’s a really great recipe. Even my blackened gents tasted pretty nummy. I’ll definitely make them again with a closer eye and the gum!

        • Paola says:

          Glad they at least tasted good!! 😉

          A good tip for most cookies is that if they become too fragile to handle, just pop them in the freezer for a few so the butter becomes sturdy once again! xo P

          • Selena says:

            NEVER skip the xanthan gum in gluten free baking!! Results are never the same, even if you think it’s ‘just 1/2 teaspoon’.

  14. Mary Stiles says:

    I’m the type of person who generally goes around halving the sweetener in recipes, so I made a batch with 6 tablespoons and I thought it was perfectly sweetened (no frosting added).

    But it most be noted that you do have to give these cookies AMPLE time to cool down and for the flavors to settle in, as they were A MILLION times better the day after! Mine were nice and crunchy, and even the kids thoroughly enjoyed them!

    • Mary Stiles says:

      I would add that if you want to get the sweetness level of standard gingerbread cookies (which I find horridly sweet tbh), you should go up to 10 tablespoons as stated in the recipe notes.

      But if you’re keto I would stick to 6-8TBS. You can always do a glaze or sprinkle some sweetener on top. Thanks for another great recipe!

  15. dianars says:

    Mmmmm I’m not sure what all the commotion above me is about… because I thought I thought these were easy and taste amazing! They hardened up without a problem and sweetness is on spot using 8 tablespoons. Grant it, I don’t like overly sweet stuff anymore since doing keto… and they did take a couple hours to cool down completely. So 20 minutes after they come out of the oven is definitely not enough time lol! Patience people, patience!!! If you know your stuff, any form of spice cookie will ALWAYS taste best the day after (and the day after). Geez people!!

    • dianars says:

      Maybe to get them to pre-keto sweet levels you will want to use the 10 tablespoons, but I think I would find that too sweet nowadays

    • Kay Marie says:

      Well this is my first spice cookie, so didn’t KNOW MY STUFF. I am informed now…patience with newbies dian patience…lol

  16. Robin Beets says:

    I am a little confused. In the ingredient details you talk about the increased amount of baking powder but in the actual recipe you have baking soda. Which is correct? Love gingerbread and would love to make these.

  17. Kay Marie says:

    Thank you for taking time to share recipes and post mouth watering photos!

    This recipe is similar to your Biscoff I made last night and baked not even 20 mins ago…they are not as sweet at Biscoff that we know in the US. So they were more buttery tasting than sweet cookie and didn’t crisp as I had hoped…I only baked six small ones so I am now allowing that mixture to come to room temperature so I can add more sweetener. 6 Tbsp was not enough…even on Keto and my taste buds are super sensitive to sweet. (cucumber tastes sweet to me now). I love your recipes though especially that eggnog! I cannot get enough of that one.

    • Paola says:

      Hi Kay! Give them a little more time to crisp up! Sweeteners are a little different to sugar and need time to harden back up.

      On the sweetener maybe it’s a personal choice, but also traditional speculoos (biscoff cookies) are not that sweet. These gingerbread cookies, however, do have added 2 tablespoons of sweetener (unless you’re icing, then I suggest you keep it at 6). But also note that I found the sweetness to increase the day after (along with the spices etc). xo Paola

      • Kay Marie says:

        Oh that’s lovely!! I will definitely make these again tomorrow am. Thanks for the tips(typing while sipping my eggnog…lol)

    • Stace K. Morgan says:

      Mine took A LOT longer than 20 minutes to cool down… think more like 3 hours!! Keto cookies are weird, so give them some time! I also didn’t think they were sweet enough yesterday (I did 6 tablespoons for this recipe, but could have gone with the 8 they suggested as I wasn’t doing any icing). But also this morning they tasted a lot sweeter!

    • dianars says:

      OH LOL! 20 minutes out of the oven? Give them WAY MORE TIME to crisp up! You’re basically judging a book by it’s cover LOL! I let mine cool completely, put them in a lined tin and woke up this morning to wonderful cookies! I also did follow the instructions and used 8 tablespoons, as I’m not doing any icing.

  18. Stace K. Morgan says:

    These were delicious! But I would stay on the higher end of the sweetener if you’re not adding any icing… 8 tablespoons. Thanks for the wonderful recipes!

    • Stace K. Morgan says:

      Oh dear! So these actually taste perfect this morning! It seems like the sweetener and spices all intensified overnight wow!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.